Vada Pav Recipe

Remember the recipe for Batata Vada I posted last time? The popular sinfully good spiced potato patty which is deep fried and the one we relished?  Well as if that indulgence was not good enough, we took it to the next level and enjoyed even more. We re-created the street food magic at home and ate them as as Vada Paav. 

Vada Paav is a popular street food in Mumbai. It is an Indianised version of vegetarian burgers. The vada called as Batata Vada (burger) is a spicy potato filling, dipped in gram flour batter and then deep fried. This is then placed inside a small square bun (called Paav) smeared along with green and garlic chutney and eaten as is. Hence the name Vada Pav for this dish. 

 This is a burger on the go, and since everything fits in compactly there is no fear of spilling or smearing things around. This makes a very appetizing and a filling snack. 

Of course, you can eat the Aloo Bonda as is, which is just as blissful. And if you have any doubts about stuffing this in dry bread, then let me tell you that two types of chutney’s that are smeared on the bread make this appetizing. Do give this a try (if you have not already tried it) and you will be in for a pleasant surprise. 

As I have mentioned before, along with the Batata Vada, we will also need to prepare two chutneys before processing with the assembly.

Spicy Coriander Chutney: 

This is versatile chutney and can be used as accompaniment along with several other dishes like Dhokla, Bhel Puri, bhajjis, Batata Vada. It is prepared using fresh coriander and mint leaves, along with green chillies, cumin seeds, lemon and sugar. It is very spicy, tangy and little goes a long way while using this.


  • 2 cups cilantro/coriander (cleaned and stems removed)
  • ½ cup mint leaves/pudina (cleaned and stems removed)
  • 1 tsp sugar
  • 3-4 green chillies
  • ½ tsp cumin seeds
  • Juice of one lemon
  • salt


  • Combine all the ingredients and run it in the blender, adding very little water. Transfer it to a bowl.


Cute Batata Vada

Peanut Garlic chutney: 

This is yet another spicy but dry chutney made out of garlic, peanuts and red chilli powder. The pungent flavor of garlic, along with peanuts adds crunch and enhances the taste even more. 


  • 5 cloves of garlic ( peeled)
  • ¾ cup roasted peanuts (skin removed)
  • 1  tsp dry red chilli powder
  • Salt to taste 


  • Add the peanuts in a blender and pulse it. Next add the chilli powder, garlic and salt and blend until combined.
  • This is a coarse chutney and do not add any water to this. Transfer to a bowl.

Assembly of Vada Pav

First gather all the ingredients required to make the Vada Paav.

  • Pav buns/ Laadi Paav (as required) [ small square bread rolls, substitute with hamburger buns or bread rolls or even regular sandwich bread]
  • Peanut Garlic Chutney
  • Spicy Green Chutney
  • Batata Vada (make sure they are hot)
  • Chopped onion rings
  • Lemon pieces


  • First take one square of the paav buns and cut it horizontally ¾ of the way.
  • Note: You can roast this bread in little butter for taste, but that is optional.

  • Spread some dry garlic chutney on one half of the bread and green chutney on the other half evenly.
  • Place one Batata Vada inside the sliced pav and squeeze some lemon juice over it
  • Top this with the chopped onion rings and add more dry garlic chutney if required.
  • Close the bread and gently smash the batata vada.

    Bite into this goodness and rejoice!

Instant Besan Dhokla/ Khaman Dhokla Recipe

Khaman Dhokla, a Gujarati traditional dish is a savory snack made out of gram flour. It is steamed (not deep fried) and is typically served during breakfast or dinner. Since it is made out of chickpea flour it is rich in proteins and carbohydrates. Soft, spongy and delicious they also make a great mid-afternoon or tea time snack. 

Years ago I used to buy the readymade Khaman Dhokla mix by Tarla Dalal for making instant dhoklas.  The dhoklas would come out pretty good and had a good flavor and texture. We used to have it as a tea time snack or as a starter when we had guests. But I guess, off late they have stopped making it as I am not able to find them in the grocery shelves anymore. The other brands that I tried do not come close and I was not happy with the results. 

That is why I resorted to finding a good recipe of making Khaman Dhokla from scratch. I tried from couple of sources but this recipe here I liked the best. I made some tweaks of my own, and thise dhokla comes out soft and spongy just as we like it. 

Remember that tadka/seasoning is important and needs to be done the right way. I liked her unique concept of seasoning which is adding the sugar and lemon in the tadka itself. When this is poured over the steamed dhoklas they give it a wonderful sweet, tangy and nutty flavor. 

Recipe Source: Adapted from Archana’s kitchen


  • 1 cup gram flour/besan
  • 1/2 cup yogurt/curd/dahi ( I used low fat)
  • 1/2 cup water
  • 1 tsp ginger+green chilli paste
  • 2 Tbsp oil
  • 1 tsp Eno fruit salt
  • Salt to taste 

For tempering 

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds  (optional)
  • 5-6 curry leaves
  • 2-3 dried red chillies
  • 1 tsp sugar
  • Juice of half a lemon
  • 3-4 tsp Oil  


  • 1-2 Tbsp grated coconut
  • 1 Tbsp coriander leaves (chopped) 


  • In a big bowl, add the besan, salt, oil, eno fruit salt and mix with spoon. Add the yogurt, water and whisk it well. This batter should be little thick.
  • Heat a pressure cooker with enough water in the bottom. Grease dhokla thalis or a round container that fits in the pressure cooker.
  • Note: I use the round steel vessel that is used for cooking rice in the cooker.
  • Transfer the prepared batter to this until it is 2/3 full. Remember after the dhoklas are steamed they will puff up.
  • Steam for 12 – 15 minutes with lid covered (but without the weight/whistle).
  • After 15 minutes, turn off heat and allow it to rest for 5 minutes in the cooker itself with lid opened. Take it out and keep aside. 

Seasoning/ Tadka 

  • Heat oil in a small pan and add the mustard seeds, cumin seeds and curry leaves. Let the mustard seeds crackle. Add the dried red chillies and turn off the heat.
  • Slowly add the water, sugar, salt and lemon juice to the prepared seasoning.
  • Using a small spoon pour it evenly over the steamed and cooled dhokla. Let it rest for a little while.
  • Cut them into desired shapes square or diamond and garnish with coriander leaves and coconut before serving.

Murmura Upma/Puffed Rice Snack

Hope you had a good and relaxing weekend! 

Remember the rant I made last about the relentless summer heat here in Texas, with the temperatures being above 100+ for the past 45 days? Guess what? The rain Gods finally answered our prayers and it rained here for a little bit providing much needed relief.  Come Saturday morning, we woke up to the smell of the earth. And not to mention the grass, yard all soaked in water provided a happy sight. As I stood there it reminded me of the old age adage, that it is the simple things in life that gives you most joy.

Now take this puffed rice for example a simple ingredient sold most by the street vendors. I am sure most of us are familiar with this regional name than the translated English name, chirmure/kadle puri/ mamra/ muri/ pori. There are so many recipes using this humble ingredient, that it is hard to keep count. I guess, each region in India has its own specialty making it so unique. Our family favorites are the Khara Kadle Puri, this upma and the ladoo that is made of it.

This is referred to as Mandakki Usli/ Kadle puri oggarane in Kannada, Soosla in Konkani. This is a low calorie dish, good as breakfast or as evening/ afternoon snack. You can add veggies like potato, tomato, peas, carrots and make it filling and nutritious. If you are new to this or have not tasted it before then this tastes like the regular old poha upma/ aval upma and looks the same too (after it is cooked).


  • 4 cups puffed rice/ murmura (chirmure/kadle puri/ mamra/ muri/ pori)
  • 1 onion (chopped)
  • 5-7 curry leaves
  • 3-4 green chillies (chopped)
  • Asafetida/hing a pinch
  • 2 tsp urad daal (optional)
  • 2 Tbsp peanuts
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4  tsp turmeric powder
  • Juice of a lemon
  • 1 tsp Sugar (optional)
  • Oil
  • salt 


  • Wash the puffed rice and rinse it in water. Since they are light, they will float in water. Use your hands to press it down to absorb water and then squeeze out the water completely from the puffed rice and keep aside.
  • Take a big pan and heat oil in it. Add the mustard seeds, cumin seeds and when they splutter add the curry leaves, asafetida.
  • Add the peanuts, urad daal and keep stirring until the urad daal turns light brown.
  • Add chopped onion and green chillies until the onion becomes translucent.
  • Add salt and turmeric powder and add soaked puffed rice and mix well. Keep stirring until it is coated well.
  • Check for seasoning and then add the juice of lemon, sugar (optional) mix and switch off the gas.
  • Serve immediately when warm, otherwise it will become soggy.